Classic Chopped Beef Liver

Name: Classic Chopped Beef Liver
Total time: 50 min
Yield: 28
Cuisine: American
Ingredients: Beef Tongue; milk; hard-cooked eggs; onion; garlic; bacon fat; fresh parsley; flatbread

Creamy, rich chopped liver spread is a classic beef dish. Enjoy on crackers or your favorite vegetables.

Cook Time: 50 Minutes

Servings: 28

Ingredients: 8

Cook Mode

Ingredients

1 pound beef Liver
2 cups 1% low-fat milk
1 hard-cooked egg
2 tablespoons minced onion
1/2 teaspoon minced garlic
2 tablespoons lard
1/2 teaspoon chopped fresh parsley leaves

Serving Suggestion:

Flatbread or crackers

Preparation

Step 1

Place beef liver in medium bowl; add milk. Cover and refrigerate 30 minutes.
Step 2

Preheat broiler. Remove liver from milk; discard milk. Place liver on rack in foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning once.
Step 3

Place liver in food processor bowl. Pulse on and off until finely chopped; remove liver from processor. Add egg, onion and garlic to food processor; pulse on and off until paste forms. Return liver to food processor; add lard. Pulse on and off until blended. Add parsley; pulse until mixture is smooth is smooth. Season with salt and pepper, as desired.
Step 4

Place liver mixture into medium bowl; cover and refrigerate for at least 1 hour.

Nutrition Information

37 Calories

0 %*

0.7g SAT FAT

0 %DV**

4g PROTEIN

0 %DV

0.8 mg IRON

0 %DV

0.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 37 Calories; 18 Calories from fat; 2g Total Fat (0.7 g Saturated Fat; 0.6 g Monounsaturated Fat;) 53 mg Cholesterol; 17 mg Sodium; 1.2 g Total Carbohydrate; 0 g Dietary Fiber; 3.8 g Protein; 0.8 mg Iron; 2.2 mg NE Niacin; 0.2 mg Vitamin B₆; 9.7 mcg Vitamin B₁₂; 0.7 mg Zinc; 7.3 mcg Selenium; 61.3 mg Choline.

This recipe is an excellent source of Vitamin B12; and a good source of Niacin, Vitamin B6, Selenium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.